Homemade Biscoff biscuits (AKA Belgian Speculoos cookies)
Servings: 25 biscuits
These homemade Biscoff biscuits (AKA Belgian Speculoos cookies) are gently spiced with a mix of aromatic warm spices, filling your home with the most amazing baking smells while they bake. Totally addictive and simple to make, you'll be wanting to bake them again and again!
INGREDIENTS LIST
- 75 g butter
- 100 g light brown sugar (preferably Belgian sugar which comes from beets not cane sugar)
- ½ medium egg (only half the egg = 30g )
- 2 tsp ground cinnamon (ceylon)
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground cardamom
- ¼ pinch fine sea salt
- ½ tsp baking powder
- 125 g plain flour (all-purpose)
Preparation
- In a food processor or large mixing bowl, mix the sugar with the butter until creamy and smooth.
- Add the egg and mix again, then add the remaining ingredients and mix until the dough comes together. Avoid over mixing as it will cause the dough to become tough. Form a ball with the dough.
- Rolling: You can use one of two methods for rolling the dough out. Method one is using 2 sheets of parchment paper, the second is using flour on your kitchen worksurface. The latter is easier but means that your dough absorbs more flour and the biscuits become slightly harder.
- Rolling method one: Draw a 24 x 24 cm (10" x 10") square on a sheet of parchment paper. Mark every 3 cm along one side, and then mark every 6 cm along the other. Flip over so the pencil side isn't touching the dough.Tip the dough onto the sheet of parchment and flatten slightly. Place another sheet of parchment over the top of the dough. Now roll the dough out to fit the square using a rolling pin.Place in the freezer for 15 minutes or the fridge for 45 minutes. This will help the dough firm up so that it is easier to work with and cut out.
- Rolling method two: Form a ball with your dough and place it onto a clean worksurface, dusted with flower. Dust the top of the dough and a rolling pin with some flour, then roll the dough into a rectangular shape, to a thickness of 4 mm (3/16"). If necessary, use an offset spatula to slide under the dough to loosen it from the work surface.
- Preheat the oven to 180°C / 160°C fan / 350°F / Gas 4. Line a baking tray with baking/parchment paper or a silicone mat.
- Cutting: With a fluted pastry wheel, cut the dough into rectangles, using the markings you made earlier or cutting the dough into 3 x 6 cm strips. Transfer to your prepared baking tray, leaving 2 cm (1") between each piece to account for spread.
- Baking: Place the tray in the centre of the oven and bake for 10-12 minutes, until the biscuits are lightly browned at the edges.
- Leave for 5 minutes on the tray, then transfer them to a wire rack and leave them to cool.
Notes & Tips
This recipe is almost a perfect copy of the original Biscoff, but does depend on having some specific ingredient types. These biscuits will still taste fantastic if you don't have those ingredients at hand, but they will not be exactly the same as the original.
